Pinto Beans with Beef

1 lb. pinto beans
1 lb. ground beef
1 t. chili powder
1/4 t. baking soda
1 garlic clove, minced
Salt & pepper to taste
1 can Rotel
Crushed red pepper flakes, optional

Soak beans overnight and drain. Combine beans and fresh water to cover. Add chili powder, baking soda, garlic, salt, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 4 hours. Brown beef in skillet; drain. Stir beef and Rotel tomatoes into bean mixture. Cook for 1 hour. This can be done in a Crock Pot for 6-7 hours on LOW heat.

Serves 18-24

From the kitchen of ... Mark and Shannon

Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon

Dr. Pepper Pork Roast (Crock Pot)

2 medium onions, sliced
2 T. canola oil
1 (4 lbs) pork loin roast
Salt & pepper, to taste
5 whole cloves
2 sticks cinnamon
1 whole bay leaf
1 (12 oz) can Dr. Pepper
1 1/2 c. dried apricot halves
1 1/2 c. dried plums (pitted prunes)

Place sliced onions in a Crock Pot. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in the skillet. Place browned roast in Crock Pot on top of onions. Add cloves, cinnamon sticks, and bay leaf into Crock Pot. Pour Dr. Pepper over roast and top roast with dried fruits. Cover and cook on HIGH heat for 3-4 hours or LOW heat for 8-9 hours or until internal temperature of roast is 160 degrees. Remove roast from Crock Pot and let it rest for 10 minutes. Use a slotted spoon to remove onion, fruit and spices; discard the spices. Skim fat from sauce left in the Crock Pot. Slice roast and serve topped with onions, fruit and sauce.

From the kitchen of ... Mark & Shannon

Beef Tips & Rice (Crock Pot)

This is so super easy to make, and always comes out great. This has been on our menu for years, and it's perfect for busy families.

1 to 1 1/2 lbs. stew meat
1 large carton fresh mushrooms, sliced
1 can cream of chicken
Brown gravy powder
1/2 pint sour cream
Salt, pepper, garlic salt, basil & parsley
Parmesan cheese, grated

Place stew meat in the bottom of Crock Pot; season with spices & brown gravy mix. Pour cream of chicken over stew meat and place mushrooms on top of cream of chicken. Cook on HIGH heat for about 6-7 hours. Stir when you can. Add the sour cream a few minutes before serving; stir well (it adds richness). Serve over rice or egg noddles. Sprinkle with Parmesan cheese. Asparagus makes a great side dish with this recipe.

From the kitchen of ... Dianne